Broccoli and Tofu Stir Fry

Broccoli and Tofu Stir Fry

stay@homemom84 12

"I like to serve this broccoli and tofu stir fry over white rice. If you don't have cashews, pecans or almonds will work as well."

Ingredients 30 m {{adjustedServings}} servings 151 cals

Serving size has been adjusted!

Original recipe yields 4 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 151 kcal
  • 8%
  • Fat:
  • 8.4 g
  • 13%
  • Carbs:
  • 13g
  • 4%
  • Protein:
  • 8.6 g
  • 17%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 757 mg
  • 30%

Based on a 2,000 calorie diet

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  1. Heat peanut oil in a wok or large skillet over high heat. Stir in garlic and cook for a few seconds until it begins to brown. Add the bell pepper and broccoli; cook until the pepper begins to brown and soften, about 5 minutes.
  2. Stir together the chicken broth, soy sauce, sherry, and cornstarch until dissolved. Pour the sauce into the wok and bring to a boil. Stir in the tofu, and cook until hot, about 1 minute. Garnish with cashew pieces to serve.
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Reviews 27

  1. 42 Ratings


This is the first recipe I have used from this site. I was cooking for my girlfriend who is a very fussy eater, so I decided to do her a vegiterian dish, it went down really well, she loved it and it took no time at all. Since then I have used the recipe again but used Chicken instead of Tofu, this is equally as nice, a word of warning, if you are not keen on spicy food only use half the amount of Cayenne Pepper.


This was a nice, simple stir fry. It lacked a little in flavor of the sauce, so I added a bit of szechuan to taste. The tofu took on the flavor quite nicely. Served on top of white rice.


Prepared as directed. Very little taste. Tofu just dropped into a wok for one minute is not going to absorb any flavor. Wouldn't make again.